Name: Matcha and Blueberry Baked Oats (Vegan)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 2 heaped tsp matcha powder; 60ml lukewarm water; 2 ripe bananas (200g once mashed); 260ml plant-based milk; 60g thick dairy-free yoghurt; ¼ tsp vanilla powder; 200g rolled oats; 50g vegan vanilla protein powder; 2 tbsp chia seeds; 1 tsp baking powder; A pinch of salt; 160g fresh or frozen blueberries; 4 tbsp blueberry jam/fruit spread; Hemp seeds, to serve

desserts

lunch & dinner

breakfast

Here I share my favourite vegan recipes that are not only delicious, but they are vibrant, wholesome and designed to nourish you from the inside out with vegan and vegan curious followers.

Hey!
I'm Amy

sweets & snacks

Scroll to Recipe

Cakey, naturally sweet and vibrant green, these Matcha and Blueberry Baked Oats are a great breakfast to meal prep and they taste delicious warm or cold. These oats are naturally vegan, gluten-free and high fibre.

I love baked oats, as the many recipes on my website will prove, and it’s been on the cards to create a matcha combination. The two just go hand in hand, the vibrant green, the earthy flavour, that’s slightly sweet and then naturally I went for blueberries as the addition in the oats and then swirls of gooey sticky blueberry fruit spread on top. The result is a gorgeous baked oat recipe that is delicious warm or cold, loaded with fibre, plant protein and they are ideal for meal prep – making your mornings so much simpler.

A plate of Matcha and Blueberry Baked Oats — Matcha and Blueberry Baked Oats

Why will I love these oats?

These oats are so good:

Cakey, soft and tender
Feels like dessert for breakfast
Naturally high in fibre
- With oats and seeds
A great source of protein
- Using protein powder and dairy-free milk (soya)
Simple to make in one bowl/dish
Great warm or cold
Ready in 30 minutes
Sweetened with banana
- Or you can use applesauce
Can be made ahead of time
Ideal for meal prep
Naturally vegan, egg-free and dairy-free
Gluten-free and nut-free
Matcha is high in antioxidants
- A natural gently caffeine boost
Uses frozen or fresh berries
Swirls of blueberry jam or compote on top
Everyone will love them!
I love these served with gut-healthy yoghurt

If you already love the sound of these oats, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A dish of Matcha and Blueberry Baked Oats — Matcha and Blueberry Oats

A piece of Matcha and Blueberry Baked Oats on a plate — Matcha and Blueberry Oats

What ingredients do I need?

You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.

For the oats:

Matcha powder: I use Matchaeologist matcha always as it’s my favourite brand and love the Matsu or Meiko ones. I have a discount code here (nourishinglove15 and they ship worldwide).
Lukewarm water: to whisk into the matcha.
Ripe banana: to add sweetness and texture. You can also use unsweetened applesauce.
Plant based milk: I use soya milk as it’s high in protein and great for baking with.
Dairy free yoghurt: I use Cocos Organic or NUSH protein yoghurt – both of which are made with simple ingredients. You want a Greek-style thick yoghurt.
Vanilla powder: or vanilla extract.
Rolled oats: the key to all good oats.
Vegan vanilla protein powder: this adds a lovely vanilla flavour and thickens the mix. I use Form as it’s a great company, who use the best quality ingredients and they don’t make you bloat.
Chia seeds: these are great for adding into dishes to add 5g of fibre per 1 tbsp! They also act as a natural egg replacer.
Baking powder: for the rise.
Salt: for flavour.
Frozen or fresh blueberries: I use Pack’d frozen blueberries as they are organic and also so easy to have in the freezer.
Blueberry compote or jam: I use the St Dalfour range as they only use fruit to sweeten their fruit spreads and are so delicious.
Hemp seeds: to serve on top.

A few slices of Matcha and Blueberry Baked Oats — Matcha and Blueberry Baked Oats

Close up of Matcha and Blueberry Baked Oats — Matcha and Blueberry Baked Oats

Are these gluten-free and nut-free?

These are gluten-free as long as you use GF oats and they are naturally nut-free just check your milk/yoghurt.

A piece of Matcha and Blueberry Baked Oats — Matcha and Blueberry Baked Oats

Half eaten piece of Matcha and Blueberry Baked Oats — Matcha and Blueberry Baked Oats

How do I make them?

These are ready in a few steps:

Sift the matcha into a bowl or jar: and add the lukewarm water.
Whisk until frothy and vibrant in colour: and leave to one side.
Mash the banana into a dish: and stir in the other wet ingredients.
Pour in the oats and dry ingredients: and stir again.
Now pour in the matcha: and combine.
Fold in the blueberries: and smooth over the top.
Spoon on the jam: and swirl through.
Bake for 25 minutes: or until risen, and springy to touch.
Allow to cool for 20 minutes: for the neatest slices.
Serve warm or cold: with your favourite toppings.

How long will they last?

These will keep for 2-3 days in a sealed container in the fridge or 1 month in the freezer. Allow to defrost and eat cold or warm back for 10 minutes in the oven.

What other recipes can I try?

For more baked oats and breakfast ideas: